• sandrabrandalise


COOKBOOK: Mag Recipe

I could live off this salad! For starters I’m a huge fan of any seafood and secondly, I’m a sucker for avocado!

In no time it was made, and in no time it was gone!

Make a little more and serve it up as a light lunch with a piece of crusty bread and everyone will love you!


Serves 4 as alight meal

500g marinated mussels ( eg in lemon or garlic - they can be purchased from your grocery store and sold in a container.

1 large avocado, halved, stone removed, peeled and cubed into bite sizes

120g cherry tomatoes, sliced in half

6 shallots, sliced thinly

Handful of parsley, chopped finely

Handful of dill, chopped finely

1 tablespoon of lemon

Salt & pepper

1 tablespoon of olive oil

1 french stick, thick sliced - to be served with salad

Cut the mussels in 2 pieces. If the mussels are large, cut them in quarters.

In a deep frying pan, add the olive oil and fry the spring onion lightly, add the mussels , combine and turn off the heat. Add the tomatoes, avocado, lemon juice, herbs and mix carefully. Ready to serve with a slice of french stick

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